Wednesday, December 1, 2010

Apple Butter Cinnamon Rolls

It was about 24 degrees this morning and I was craving apple pie.  However, I opted for something that would fall under the breakfast category. Since these rolls contain apple cider, apple butter and apples-my craving quickly subsided. Plate these up with some hot tea in the morning and the apple lovers in your family will be in the kitchen in no time.

I noticed on the original recipe, the dough called for 10-12 cups of flour and 3 packets of yeast.  This seemed way too much for the recommended pan to use, which was a pie pan.  Dividing the recipe by three resulted in the proper amount of dough. Also these rolls rose high in the pan, so pan with higher sides ( 9 or 10 inch square or round cake pan) works much better.

Apple Butter Cinnamon Rolls
adapted from 

3 1/2 tbs butter, melted
1/3 cup sugar
1 1/3 cup warm water
1 packet of yeast
1 egg
2/3 tsp salt
3-4 cups flour
1 1/2 cups apple butter
2 apples (finely diced)
2 cups brown sugar
2 tbs cinnamon
2 tbs butter (melted)
2 tbs apple cider
4 cups powdered sugar

In a large bowl, whisk together 1/3 cup granulated sugar, warm water and yeast.  Set aside for 5 minutes to foam up.  Beat in egg, 3 1/2 tbs melted butter and salt.  Pour into stand mixer bowl and fix mixer with dough hook

With the mixer running on low, slowly add 3 cups of flour.  Once combined, put mixer on medium and add the other cup of flour. Let dough knead in mixer for 4 minutes.  If it still remains sticky after this time add some flour and continue to mix.  Dough should be done when it is smooth and elastic.  It no longer sticks to the bowl. You can do this without a stand mixer, just mix with wooden spoon and knead with your hands for 8 minutes.  Due to the stickiness of the dough, it is best to use a stand mixer if you have one.

Shape dough into a ball and place in a well oiled bowl. Cover loosely and let rise in a warm place for 1 hour. During this time, preheat your oven to 375 degrees and butter a 8 or 9 inch square pan

Once you dough has doubled in size, punch down.  Then place on a well floured surface and roll into a rectangle, about 10x14 inches.  Spread the top side evenly with the apple butter, leaving 1/2 inch border on the bottom length of 14 inches.  Then you will sprinkle on the rest of the filling: diced apples, cinnamon and brown sugar (in that order).  Roll the dough into a 14 inch log.  Cut into 9 pieces, about 1 1/2 inch wide.  Place each piece with the spiral showing into the prepared pan. Bake for 15 to 20 minutes, or until golden brown.

While rolls are baking, prepare the icing. Whisk 2 tbs of melted butter with 2 tbs apple cider.  With a mesh sieve or sifter, sift 1 cup of powdered sugar into cider mixture.  Whisk until all is combined.  Continue to add powdered sugar until you reach desired consistency. Pour warm icing over warm rolls just prior to serving.